Description:
Quinoa is an ancestral and millennial cultivation of the Bolivian highland. Though used as a grain, Quinoa grain is actually the seed of an herbaceous plant. Quinoa grain can be cooked as one would with rice, on the stovetop or in a rice cooker. It absorbs more water than rice and develops a unique aroma during cooking.
Directions:
Rinse thoroughly by running under fresh water for 3 minutes. Place 1 cup grain and two cups water in a saucepan. Bring to a boil, cover, and reduce to simmer, stirring occasionally for 7 to 10 minutes.
Storage:
When stored in a cool (preferably less than 60°F) and dry location (less than 65% humidity), shelf life is approximately 1 year.
Nutrition:
| NUTRITION FACTS PER 100 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 370 | - |
| Fat | 3 g | 5% |
| Saturated | 0.3 g | 2% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | - |
| Sodium | 15 mg | 1% |
| Carbohydrate | 72 g | 24% |
| Fibre | 6 g | 24% |
| Sugars | 6 g | - |
| Protein | 13 g | - |
| Vitamin A | - | 0% |
| Vitamin C | - | 0% |
| Calcium | - | 2% |
| Iron | - | 35% |